What makes a cookie soft and chewy?!
It tells me to add in 1 egg and 1/2 cup of softened butter.
Answers:
I agree, don't overbake! Most chewy cookie recipes call for 8 minutes. After the cookies have cooled, and you put them in a container, throw in a piece of white bread with them. You'll see, the bread gets hard but the cookies don't!
The softness of my homemade chocolate chip cookies come from the bananas and the apple sauce. (I use apple sauce instead of the oil.) I keep them in the refrigerator as they last longer that way and taste better. (I tried keeping them in a sealed container on the kitchen counter, but the taste deteriorated and they got moldy. They last in the fridge for at least a month.)
As for box mixes, I do not know. Even before I discovered the banana chocolate chip cookies I made the Toll House. (Which my MIL makes and must think is better than mine. Eh. I guess this is why she weighed much more than me both times I was nine months pregnant and still does.)
Banana Chocolate Chip Cookies
1? cups whole wheat flour
1 tsp baking powder
? cup unsweetened apple sauce
Two 1/8 cups natural sugar
1 Teaspoon vanilla extract
Four (or more) bananas (the more bananas, the more cookies)
Chocolate chips, as desired (I usually use a whole bag)
1) Preheat oven to 350 degrees Fahrenheit.
2) Put the applesauce the mixing bowl. Then add the sugar and vanilla extract. Add the bananas— I break them up and mash them with a potato masher.
3) In the same bowl "sprinkle" in the baking powder and salt and just give it a quick stir. Now dump in all the flour and mix well with a mixing spoon
4) Fold in chocolate chips. Bake for 10 to 12 minutes. They turn out quite soft so if you like them a bit crunchier bake them for about 13 to 15 minutes.
Makes: 24 cookies, Preparation time: 10 minutes, Cooking time: 10 to 12 minutes
(I've gotten much more than 24 cookies. With the five or six bananas, I've gotten twice as many.)
I adapted the preceding recipe from this one: http://vegweb.com/index.php?topic=27094.…
The love grandmothers put into it! They have lines of them at the factories!!!!
just kidding, most likely the dough, being cooked but not solidified. I guess it's one of the chemical properties of the substance (created by mixing eggs, flour, sugar) we call 'cookie dough'.
Chemestry class
definitely butter
If you over bake it then it ends up hard. Reduce the baking time.
brown sugar ratio, think it's the molasis in it.
Dont over bake them, if you do they will be crispy.